Ingredients

• 2 tbsp olive oil
• ½ lime
• zest and juice
• large pinch chilli flakes
• 2 tbsp soy sauce
• 2 tbsp honey or agave syrup
• 2 tbsp vegetable oil
• 150g/5½oz tofu
• cut into pieces
• 2 tbsp vegetable oil
• ¼ onion
• finely sliced
• 1 garlic clove
• crushed
• ¼ red pepper
• chopped
• handful spinach leaves
• 150g/5½oz basmati rice
• cooked according to packet instructions and drained

Directions

• For the marinated tofu
• combine all the marinade ingredients
• except the vegetable oil
• in a bowl and mix well. Add the tofu
• coat in the mixture and allow to marinate for 5-10 minutes
• or longer if possible.
• Heat a wok over a medium heat. Remove the tofu from the marinade
• setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.
• For the rice
• heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened
• then add the pepper and fry until the tofu for 2 minutes. Add the spinach
• rice and reserved marinade and heat through for a further 3-4 minutes.
• Serve the rice with the marinated tofu on top.